Tracy's Minestrone Soup

INGREDIENTS:

2 teaspoons olive oil
1 medium onion chopped
2 cloves of garlic minced or finely sliced
2 carrots chopped
1 to 2 potatoes chopped
1 yellow or green squash chopped
1 tablespoon each of dried basil & oregano crumbled
2 bay leaves (leave whole)
1 large can crushed tomatoes with juice
(sometimes I will add some diced tomatoes with it)
6 cups chicken or vegetable stock
1 large can or 1 package of frozen greenbeans
4 ounces small pasta (tubettini, ditelinni, etc...)
1 large can of northern white beans drained
(optional for topping soup grated parmesan cheese & minced parsley)

DIRECTIONS:

In large/medium-large pot heat olive oil over low heat for 1 minute, add onion & cook until soft, add garlic & cook for 1 minute. Raise heat to medium & add carrots, potatoes, squash, basil, oregano and whole bay leaves. Cook uncovered for 5 minutes stirring occasionally. Add tomatoes & stock, bring to a boil. Adjust the heat so you have a gentle bubbling and cook uncovered 20 minutes. Add green beans, remove bay leaves, add pasta & cook until tender (add more water if needed). Add northern beans cook 3 to 5 minutes. Put soup into bowls & add Parm. cheese & parsley if you like. (really good w/ parm cheese on top). Enjoy!!!